Nothing screams spring like tiny leafy greens and green garlic. And yes, they can make a yummy soup. At first squint, one might not think this soup would be as tasty the next day, but it certainly is.
In case you don’t know, green garlic (also called garlic scapes or whistles) refers the long, curly shoots bearing immature flower clusters that form on hardneck garlic plants in early summer before the bulb is fully formed. (And, to add to the confusion, green garlic is sometimes also sold as whole plants with the slim white bulbs attached under the same name.) It’s not as pungent as the familiar bulb garlic but it still bears that same unmistakable flavor and aroma, and it’s a fleeting taste treat at this time of the year, often for only a few weeks.
A delicate lettuce soup with a delicious garlic flavor.
Cook’s Tips and Tricks: If you’re using a lidded countertop blender instead of an immersion blender, it is important to fill the blender only half full, as the heat will cause the soup to expand during blending. Cover the blender with a kitchen towel and hold the lid down.
Dietary Tip: If you want this soup to be vegan, omit the Parmesan cheese.
Deborah DeBord, Ph.D
Picked at the Peak
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